Hearty Chicken Tortilla Soup

It’s been a few months since I made some chicken tortilla soup, but as the temperatures drop and the days get shorter, all I crave is tea and soup.  Ginger or peppermint tea and soup! While Alex and I don't always agree on all food choices, we do agree on soup (any soup except peanut butter soup, of course, which I love).  So this was the perfect weekend to make a delicious hearty tortilla soup.

I love how wholesome and comforting it is, and how incredibly full I get on all the rich vegetables, chicken, broth and tortilla strips.  It’s wonderful. Consider this my inspired version.

I hope you guys love this tortilla soup as much as I do!  It is light, savory, delicious, comforting, and perfectly spiced.

If you try this recipe, let me know! Leave a comment, rate it, pin it, and don’t forget to tag a photo #louisemillen on instagram!

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Prep Time        Cook Time        Total Time

15 mins             40 mins                  55 mins

(Serves:  4-6)


  • 3 cloves of garlic, minced
  • 4 roma large tomatoes, diced
  • 1 medium onion, chopped
  • 11/2 tablespoon ground cumin
  • 11/2 tablespoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 2 bay leaves
  • 3 medium corn on the cob, boiled (cut corn off the cob once cooked)
  • 3 tablespoon coconut oil
  • optional: 2 chicken breast from one rotisserie-baked chicken, cubed or shredded
  • optional: 6-7 cups chicken stock (substitute with vegetable broth if making plain tortilla soup)


  • 1-2 avocados, sliced
  • 6-8 corn tortillas, sliced and fried crisp
  • 1/4 cup fresh cilantro
  • optional: 1/4 lime (squeeze in soup bowl when ready to eat)
  • optional: queso fresco, crumbled (substitute with shredded cheese)


  • Heat a large pot over medium-high heat. Once hot, add oil, garlic and onion.  Sauté, stirring occasionally for 5-8 minutes, or until the onion has developed a slight sea
  • Add cumin and chile powder. Sauté an additional 2 minutes. Then add the tomatoes, bay leaves, chicken, chicken broth, and cayenne pepper.
  • Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 30 minutes, stirring occasionally. Add corn 5 minutes before soup is ready.
  • Taste broth and adjust seasoning as needed, add salt depending on saltiness of broth.
  • While soup simmers, fry tortillas for topping.  In a small skillet, add 1/4 cup oil. Once hot, add the tortilla strips.  Cook until golden brown.
  • To serve, top broth in two bowls (if serving for two), add desired toppings.
  • Soup is best when served fresh, though broth can be stored (separate from toppings) in the refrigerator for up to 3 days.

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